Several of the topping ingredients called for here can be found at local farmers markets, even in winter. The speck we used is a particularly fatty version from Red Apron Charcuterie (reachable through Planet Wine, 703-549-3444) that melts onto the pizza as it cooks. If you can't find speck, thinly sliced bacon is a fine substitute.
- 1 ball (about 4 ounces) No-Knead Pizza Dough (see related recipe)
- Coarse-grind cornmeal
- 1 to 2 tablespoons marinara sauce (may substitute crushed canned tomatoes)
- 4 to 5 ounces mixed mushrooms, such as hen of the woods, oyster and cremini, cut into halves or quarters if large, roasted (see NOTE)
- 1 ounce pecorino-Romano cheese, grated
- 1 ounce Parmigiano-Reggiano cheese, grated
- 1/2 ounce (2 paper-thin slices) speck (may substitute raw, fatty, thinly sliced bacon)
- Extra-virgin olive oil, for drizzling (optional)
If you are using a pizza stone, place it several inches from your oven's broiler element; preheat the oven to 500 degrees for at least 1 hour to let the stone heat up.
If you are using a cast-iron skillet or griddle pan, place it over high heat for 20 minutes or until it is smoking hot, then transfer it to the broiler (upside down if it's a skillet), making sure the surface is several inches from the broiler flame or element. Preheat the broiler.
Have a bowl of flour nearby; liberally dust a clean work space with some of the flour. Lay the dough ball on the work surface and roll to coat it with the flour. Dip your hands into the flour to coat them, then press the dough outward on its edges, turning it as you go, until it is about 8 inches in diameter. Liberally sprinkle a pizza peel or a large piece of cardboard with the cornmeal, then transfer the dough onto the cornmeal-covered surface. Jiggle the peel or cardboard to make sure the dough isn't sticking to it.
Spread a thin layer of the marinara sauce (to taste) on the pizza dough, leaving a 1-inch margin around the edges, Scatter the mushrooms (to taste) over the sauce, then sprinkle on the cheeses. Lay the 2 slices of speck on top.
Switch the oven to broil. (If your broiler's on the bottom, carefully transfer the hot pizza stone to the broiler drawer.)
Use the peel or cardboard to slide the pizza onto the pizza stone, skillet or griddle under the broiler, and close the oven door. Broil for 3 to 5 minutes or until the dough has puffed up around the edges. The speck's fat will have melted and its meat will be browned; the pizza will have blackened in spots.
Use the peel or cardboard to remove the pizza. Drizzle it with the oil, if desired. Let the pizza rest for a few minutes before cutting into quarters and serving.
NOTE: Spread the mushrooms on a small baking sheet. Drizzle them with olive oil and season with salt and pepper to taste. Roast in a 500-degree oven for 8 to 10 minutes, until the mushrooms have collapsed and are nicely browned.
From Food editor Joe Yonan.
Tested by Joe Yonan.
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